Banana Bundt Cake

Loaded with banana flavor, our moist, buttery banana bundt cake with a tender crumb and rich brown sugar glaze takes banana bread lovers to another level of deliciousness with our easy-to-make recipe.

 

This banana bundt cake is definitely one of my favorite banana recipes. And after one bite, you’ll understand why. It’s almost too good for words!

If you’d like to try a few of our other banana cake recipes, I recommend trying our banana bread recipe or our four-layer banana crunch cake and banana coffee cake recipes.

Made with simple ingredients, the most important of which are over-ripe bananas, our banana bundt cake is the perfect dessert for a weeknight dinner, brunch, and get-togethers with family and friends.

If you love making homemade bundt cakes, try our Sock It to me Cake and Vanilla Wafer Cake recipes. They are off-the-charts delicious!

Ingredients to Make a Banana Bundt Cake

Start by gathering the ingredients needed to make our banana bundt cake recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.

Can I use add-ins with this recipe?

Absolutely. You can add chopped pecans or chopped walnuts to the batter, as well as your favorite baking chips.

Milk chocolate chips, semi-sweet chocolate chips, peanut butter chips, and butterscotch chips are my favorites. You can also add raisins to the batter.

How to Make a Banana Bundt Cake

• Preheat oven to 350 degrees F.
• Grease a 12-cup bundt pan and set aside until needed.

• Add the all-purpose flour, baking soda, and table salt to a large bowl.
• Whisk to combine and set aside until needed.
• Add the softened unsalted butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl and electric mixer).
• Beat on medium speed until smooth and creamy (2-3 minutes). Scrape down the bottom and sides of the bowl as needed.
• Add the vanilla extract to the creamed butter.
• Mix to combine.

• Add the room-temperature eggs one at a time.
• Mix to combine, scraping down the bottom and sides of the bowl as needed.
• Add the mashed bananas to the mixture (don’t worry if it curdles).
  *For best results, use overripe bananas.
• Mix to combine.
• Add half of the flour mixture to the wet ingredients.
• Use a rubber spatula to mix just enough to incorporate.

• Add the sour cream (or Greek yogurt) to the cake batter.
• Mix just enough to incorporate.
• Add the remaining dry ingredients.
• Mix just enough to incorporate.
• Pour batter into the prepared bundt pan and smooth the top with an offset spatula. Rap the pan on the counter a couple of times to remove any air bubbles.
• Place the pan on the center rack of the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  * If the cake starts to get dark (check at the 30-minute mark), loosely cover the pan with aluminum foil

Remove the pan from the oven and place it on a wire rack to cool for about 10 minutes and is cool enough to handle.

• Carefully remove the cake from the pan and place it back on a cooling rack to finish cooling.
• Add the unsalted butter, brown sugar, and whole milk to a small saucepan.
• Bring the mixture to a simmer, whisking frequently. Heat until the sugar has dissolved (1 -2 minutes).
• Remove the pan from the stovetop and let it cool for 5 minutes. Then, add the vanilla extract to the cooled mixture, whisking to combine.

• Add the confectioner’s sugar ¼ cup at a time to the cooled milk mixture. Whisk to combine after each addition.
• Continue to add the powdered sugar until you reach your desired consistency.
  *The glaze will firm up quickly, so make sure the cake is cooled and ready to go before starting the glaze.
• Drizzle the glaze over the top of the cake.
• Sprinkle the chopped pecans on top of the glaze.
  *Do this quickly before the glaze sets.

You can also use a cream cheese frosting or chocolate glaze as a topping for this delicious banana bundt cake.

If our banana bundt cake wasn’t delicious enough on its own, the rich brown sugar glaze with its buttery caramel flavor adds another layer of deliciousness to the best banana cake you’ll ever taste!

Wouldn’t you love to sit down to a slice or two of this delicious banana bundt cake with a hot cup of coffee or a cold glass of milk? It’s not only a great dessert; it’s the perfect afternoon snack. And to tell the truth, I like it for breakfast.

Store leftover cake in an airtight container or well-covered with plastic wrap at room temperature for 3-4 days. Refrigerated in will last 4-5 days. The cake does freeze well and can be kept in the freezer for up to two months. You can freeze the whole cake or slices; just make sure to double-wrap them in plastic wrap and then with aluminum foil so the cake stays fresh.

Recipe FAQ’s

More Recipes You’ll Love!